Malagueña

First, let me apologize for missing last week’s cocktail post. It was a hectic day that stretched into a hectic weekend and no one was probably more disappointed than I. So, in keeping with the theme of being on track (like the recent menu posts), let’s get Friday’s happy hour started…

Here is a cocktail that is just a bit different. Many people (including myself until now!) only think of using rum in sweeter cocktails or mixed with tropical ingredients like orange, lime, pineapple, etc. But the closest association with a tropical fruit in tonight’s cocktail is orange bitters and an orange peel twist as the garnish. This drink heavily relies on rum’s sweetness to harmonize with the bitter and herbal notes from the amaro and bitters for an overall ‘unsweet’ cocktail that is smooth and enjoyable. I will admit rum and amaro make a nice if unlikely pairing. Try it for yourself and see… I think you will agree this cocktail is a new and wonderful way to enjoy rum (or amaro)!

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Malagueña

Prep time: 5 mins

Total time: 5 mins

Serves: 1

Ingredients

1½ oz dark rum
1½ oz amaro
½ oz simple syrup (or agave syrup - a half and half mix of agave nectar and hot water)
dash of orange bitters
3 dashes of Angostura bitters
orange peel for twist and garnish

Instructions

Chill a cocktail glass with ice.
Add ice, rum, amaro, simple syrup, and bitters into a mixing glass.
Stir until well chilled.
Empty the ice from the cocktail glass.
Strain the drink into the now chilled glass.
Twist orange peel over top before adding as a garnish.

Notes

This recipe for the Malagueña comes from Food and Wine, compliments of Carey Jones and John D. McCarthy.

Chill a cocktail glass with ice. Add ice, rum, amaro, simple syrup, and bitters into a mixing glass. Stir until well chilled. Empty the ice from the cocktail glass. Strain the drink into the now chilled glass. Twist orange peel over top before adding as a garnish.